A strain of high yield acetic acid bacteria LMY-1 was isolated from 10 kinds of ferment samples by isolation and purification, the acid qualitative and quantitative screen for producing. The strain was identified as Acetobacter cibinongensis by analysis of morphology, physiological and biochemical indicators and identification of 16S rDNA. The growth and acid-producing characteristics of strain LMY-1 was studied by fruit and vegetable culture medium with apple, pear and cucumber. Results, the optimum acid temperature for strain LMY-1 was 30 ℃； In 4 mL/100 mL ethanol content, strain LMY-1 produced the highest acid amount (22.72 g/L), higher than strain CICC7015(Acetobacter pasteurianus subsp.pasteurianus)(19.05 g/L); When the bottom acid concentration of 1～5 mL/100 mL, the acid-producing amount of strain LMY-1 and strain CICC7015 decreased first, then increased and decreased again with the change of fermentation time; In the same condition, the acid-producing rate of strain LMY-1 was better than that of strain CICC7015; Both strains produce 2 kinds of organic acid, which included acetic acid and oxalic acid, and acetic acid content was much higher than oxalic acid. Strain LMY-1 is suitable for fruit and vegetable ferment production.